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Grilled Cauliflower Steak with Truffled Eggs

My most popular request when it comes to recipes –> easy and fast weeknight meals (along with a personal chef). This recipe falls perfectly into that category! A slow cooker is a great tool for easy meals as well but is a less popular option in the summer. Plus, this recipe is easy to get the men on board with because they get to do some grilling!

If truffle salt or oil is not something you keep around I highly recommend it. It adds great flavor to many dishes. If it’s not something you enjoy this recipe is great without it as well, so don’t fret!

You can also use cabbage instead of cauliflower for the steaks, I love both! Cabbage is a great vegetable to buy due to its long shelf life, save it in the fridge for when you run out of all your other veggies.

The “steaks” can be cooked on the BBQ which is great for the summer. If you aren’t allowed to BBQ on your patio like me :( use your oven broiler, they cook fast enough that it doesn’t heat up the house.

During my nutrition store tours I frequently get asked, “How many eggs can I have?” My answer can vary if you have a high risk for heart disease but 1 a day or 6-7 per week is my usual answer. Eggs have a bad rap that is not justified. They are a great source of protein and the yolk is packed with healthful nutrients like choline, selenium, vitamin D and B vitamins. The best eggs are organic and free-range, as a chickens diet affects the nutrients in the egg. Free-run does not mean the chickens have access to the outdoors or pasture.

I actually get to go on a tour of Rabbit River Farms (love my job!) at the end of June so if you have any questions you want me to ask the egg farmers let me know.

Preheat your broiler to high and move a rack to about 8 inches below the element

Cut cauliflower or cabbage into 2-3 steaks depending on the size, about 1-1.5 inches thick. The trick is to make sure the stalk runs through the base of the steak to hold it together. Getting 3 steaks may be a challenge, the ends tend to fall apart so save those for a different purpose. If aiming for two steaks cut the cauliflower directly in half through the base and then cut a steak off either side.

Brush each steak with a little lemon juice and cooking oil (such as camelina oil or grapeseed oil), sprinkle with some fresh ground black pepper

Broil each steak for 6-7 min (moving around if needed for even cooking), once they reach your desired browness flip and repeat

Once you have flipped the steaks start cooking the over easy(or sunny side up) eggs - keep the yolks runny to spread over the steaks

Top steaks with 1-2 eggs, drizzle with olive oil and sprinkle with truffle salt and pepper